This is one of the ultimate comfort foods in our house and it’s so easy to make!
I use store bought refrigerated pie crust and frozen vegies, but I do cook and shred my own chicken (although in a pinch, you could use canned chicken and I still think you’d get the same appreciation from the fam) Obviously you could alter the recipe and use fresh vegies and homemade pie crust…I just like the quick, easy nature of this recipe when I don’t reinvent the wheel. And of course, beef would make a lovely meal too!
I can’t take credit for this recipe…it’s a Pillsbury classic!
Classic Pot Pie
1 (15 oz. pkg) refrigerated pie crusts
1/3 Cup butter
1/3 Cup chopped onion
1/3 Cup flour
1/2 tsp salt
1/4 tsp pepper
1 (14.5 oz.) can chicken broth (1 1/2 cups)
2/3 Cup milk
2 1/2 to 3 Cups shredded or chunk chicken
2 cups frozen mixed vegetables, thawed (I use a peas & carrots mix)
Heat oven to 425 degrees F. Prepare crusts as directed on package for a 2 crust pie using a deep dish pie pan.
In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt & pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken and vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and pinch edges to seal; cut slits in several places to allow steam to escape while cooking. (I protect the edges of the crust with foil to prevent over-browning.)
Bake at 425 degrees F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Serves 4-6